Crispy Roasted Chickpeas
Drain, dry, and roast canned chickpeas with olive oil and paprika until golden and crunchy in under 15 minutes. The ultimate salty, smoky snack that tastes nothing like beans.
- Total time
- 12 min
- Servings
- 2
- Calories
- 145
- Protein
- 5g
simplesatisfyingamericanveganvegetariangluten-freechickpeascrispy
Ingredients
- 1 15-oz can (drained and rinsed) canned chickpeas
- 1.5 tbsp olive oil
- ½ tsp paprika
- ¼ tsp salt
Instructions
- 1
Drain chickpeas in a colander and pat completely dry with a kitchen towel—moisture is the enemy of crispiness.
- 2
Toss dried chickpeas with olive oil, paprika, and salt in a bowl until evenly coated.
- 3
Spread on a sheet pan in a single layer and roast at 425°F for 10 minutes, shaking halfway through.
- 4
Cool for 2 minutes on the pan—they crisp up more as they cool. Serve immediately or store in an airtight container.
Tools you’ll need
- colander
- kitchen towel
- bowl
- sheet pan
- oven
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